Chocolate courgette muffins
Ingredients
makes 12- 250g courgette, grated (~1 large courgette)
- 120g soft brown sugar
- 200ml soya milk
- 90g vegetable oil
- 1 tsp vanilla extract
- 250g self-raising flour
- 45g cocoa powder
- 1 tsp baking powder
- Pinch sea salt
- 80g dark chocolate chips
Directions
Cooking mode
Prevents device sleep
- Preheat the oven to 180°C. Line a muffin tin with cases.
- In a large bowl, add the courgette, sugar, milk, oil and vanilla extract, and mix well.
- In a medium bowl, combine the flour, cocoa powder, baking powder and salt. Add the dry ingredients to the wet mixture and mix until just combined. Fold in the chocolate chips.
- Divide the batter between muffin cases. Bake for 25–30 minutes or until a skewer inserted in the centre comes out clean. Leave to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
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